Kiley Faulkner Kiley Faulkner | April 13, 2021 | Food & Drink Eat Resto to Socialize Cocktails Drink Wine Shops
One of Houston’s most anticipated restaurants has made its official debut in Montrose. MARCH, the latest concept from Goodnight Hospitality, pairs stunning interior design with a buzzy tasting menu and sommelier-led wine program.
The Lounge at MARCH features a Murano glass chandelier above the bar and paintings by artists Matt Kleberg and Christoph Ruckhäberle. PHOTO BY JULIE SOEFER
MARCH’s main dining and private dining rooms PHOTO BY JULIE SOEFER
From the dream team who brought us Rosie Cannonball and Goodnight Charlie’s comes MARCH, a new fine-dining concept centered around chef Felipe Riccio’s eclectic tasting menu. The restaurant’s culinary offerings will explore the diverse regions of the Mediterranean, from the Levant to the Maghreb. The intimate, reservation-only eatery comprises a 28-seat main dining room, a private dining room and an 11,000-bottle wine cellar. In addition, MARCH is home to The Lounge, a 700-square-foot space that opened for limited service over the holidays. After myriad pandemic-related delays, Riccio and his fellow Goodnight Hospitality partners decided to give patrons a sneak peek of the restaurant before its official debut—cue The Lounge. To no surprise, the two-month preview period generated even more buzz ahead of the tasting room’s already hyped-up grand opening on March 31. And with its 70-page wine list, expertly appointed interiors and carefully curated art collection, MARCH is presumably poised to be the new crown jewel of Montrose’s culinary scene.
In addition to golden Kaluga, the caviar set includes spiced egg yolk, crumbled pistachios, cauliflower creme and rose labneh. PHOTO BY JULIE SOEFER
While Riccio hails from Mexico, his Italian father and Spanish mother gave him a deep appreciation for the Mediterranean and its culture. As the chef’s rotating menu will take a deep dive into the history of each region, the wine list will spotlight some of the team’s favorite producers and their stories. Helmed by master sommelier June Rodil and Beverage Director Mark Sayre, the wine program showcases the vast capabilities of single producers and family-owned wineries, with a focus on said winemakers’ shared histories.
The wine cellar houses 11,000 bottles of vino PHOTO BY JULIE SOEFER
Perhaps equally impressive is the restaurant itself—a true collaborative design concept if there ever was one. To achieve an avant-garde aesthetic but keep the space warm and inviting, Goodnight Hospitality paired up with Houston architecture firm Curtis & Windham, NYC’s Studio Robert McKinley and various local art brokers. From The Lounge’s 1960s Aldo Tura bar cart to the private dining room’s custom installation by Argentinian artist Alexandra Kehayoglou, MARCH boasts bold art and decor throughout. While its food and wine menus are noteworthy on their own, MARCH’s dreamy interiors take it to the next level—and serve as the new gold standard in restaurant design. 1624 Westheimer Road, marchrestaurant.com
Photography by: Julie Soefer